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Chilli Con Carne Recipe

Thursday December 5th, 2013
'Slow cooker chilli con carne'
2 tbsp olive oil
2 large onions, halved and sliced
3 large garlic cloves, chopped
2 tbsp mild chilli powder
2 tsp ground cumin
2 tsp dried oregano
1kg pack lean minced beef
400g can chopped tomatoes
2 beef stock cubes
2 large red peppers
10 sundried tomatoes
3 x 400g cans red kidney beans, drained

1.Heat slow cooker to high. Heat the oil and fry the onions for 8 mins. Add the garlic, spices and oregano and cook for 1 min then add the mince, stirring well until browned. Stir in the tomatoes, add half a can of water, then crumble in the stock and season.
2.Cover and cook in the slow cooker for 30 mins. Stir in the peppers and sundried tomatoes, then cook for 30 mins more until the peppers are tender. Stir in the beans.
3.To serve: Reheat on the hob until bubbling.Serve with rice or tortilla chips with soured cream.'

(3)'Chicken Caesar salad'
4 chicken breasts, skin on
8 slices streaky bacon
1 garlic clove, crushed
juice lemon
3 tbsp natural yogurt
3 tbsp olive oil
50g parmesan
Worcestershire sauce (optional)
2 small romaine lettuces

1.Heat oven to 200C/180C fan/gas 6. Season the chicken and place in a snug roasting tin. Drape the bacon around the chicken and roast for 15-20 mins until the bacon is crisp and the chicken just cooked through.
2.In a bowl, mix the garlic, lemon juice, yogurt, oil and Parmesan, adding a dash of Worcestershire sauce, if you have any in the cupboard.
3.Discard the outer leaves of the lettuce and tear the rest over a platter, mixing gently with the dressing. Serve with the chicken and crisp bacon, shaving over extra Parmesan, if you like.'
Comments (1)
05/12/2013 @ 4:59 pm
Steve Mally
Sounds good..Will get Chloe to cook it next time she is on the boat!
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